Roast Beetroot and Blue cheese tart

Homemade shortcrust pastry is never beaten. It doesn’t take any effort or much time and the results are always perfect.

This recipe only allows for one resting time – leaving a pastry that will shrink far less than frozen store bought varieties.

When making your own shortcrust pastry it is important to always remember to not over work your dough (this will result in a tough dough that will tend to shrink a lot).

Also always try to work with ingredients at their coldest – this way they will combine together easily.

The filling for this tart is a lovely mixture between a savoury cheese cake and a quiche. Unlike a quiche the addition of cream cheese gives the tart a creamy smoothness that matches well with the blue cheese.

Meanwhile place the flour, butter and a pinch of salt in the bowl of a food processor. Process until the mixture resembles fine breadcrumbs. Add the yolk and water with the motor running (adding the water a little at a time) and process until the pastry comes together.

Turn it out onto a lightly floured surface and work the dough into a smooth flat disc. Roll the pastry out to 3-4 mm thick and line the base of the chilled tart. Trim the edges leaving a little overhang as the pastry may shrink on resting.

Refrigerate for 15-20 minutes.

Meanwhile in a clean food processor place the cream cheese, milk, lemon zest and eggs. Process until smooth and season.

Prick the base of the tart with a fork and line with baking paper. Fill with baking beans or uncooked rice and bake for 10 minutes. Carefully remove the baking paper and baking beans and bake for a further 10 minutes, or until the pastry is dry and golden.

Pour the cream cheese filling into the tart shell and crumble over the blue cheese and beetroot halves

Carefully place in the oven and bake for 15-20 minutes or until the tart is just set on the surface but with a gentle wobble.